1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
2 cloves of garlic minced
4 cups low-sodium chicken stock or water(I added a little more water)
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
(I used a mixture of kale and spinach rather than just the spinach)
1 jalapeno seeded and chopped, I wanted the taste of the pepper, not the heat
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
3. Working in batches, puree soup in a blender until smooth. I used an immersible hand mixer to puree my soup.
To serve the soup, I topped it with a little shredded parmesan cheese, a drizzle of tahini and fresh chopped chives.
Hope you have had a peaceful and lovely weekend.